Kung Pao Chicken
From bojangles42 15 years ago
- 20 minutes to make
- Serves 2
When I first started making this the ingredients were not easy to find. Now most large grocery stores carry all of them. This is redolent in garlic and very spicy. Serve with rice and plenty of icy beverages.
Ingredients
- 2 large chicken breasts cut into bite sized oiece shopping list
- 1/4 c cornstarch shopping list
- 1 c oil for frying shopping list
- 1 T chili oil shopping list
- 2 T bean sauce ( or hot bean sauce for the chile heads) shopping list
- 1 T chili paste with garlic (love the Rooster brand) shopping list
- 1 1/2 teas honey shopping list
- 1 T rice wine vinegar shopping list
- 1 T hoisin sauce shopping list
- 4-6 cloves of garlic, minced shopping list
- 12-16 dried Thai chiles (any 2-3" dried chiles will work) shopping list
- 1 c dry roast peanuts shopping list
How to make it
- Heat the 1 c oil in a wok to frying temperature - 360 F
- Toss the chicken and corn starch and shake off the extra
- Fry in small batches until crispy and done. (won't brown much)
- When done drain off oil and wipe wok
- Return wok to stove
- Mix the bean sauce, hoisin, honey, chili paste with garlic, and vinegar together in a small bowl
- Heat the wok and add 1 T chili oil,
- Add the dried chiles and fry until just starting to blackened
- Add the garlic and chicken
- Stir fry for 10-15 seconds
- Add sauce mixture
- Stir fry until hot
- Add peanuts, toss to coat with sauce
- Remove and serve with rice, don't eat the chiles :-)
People Who Like This Dish 3
- gitana8 Nowhere, Us
- dmajor Slidell, LA
- chefmeow Garland, TX
- mbeards2 Omaha, NE
- bojangles42 Rochester, MN
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